Sweet Corn & Saffron Risotto

Name: Sweet Corn & Saffron Risotto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 200 grams uncooked arborio rice; 200 grams uncooked arborio rice; 114 grams butter, divided; 118 milliliters white wine or additional reduced-sodium chicken broth; 4 mediums ears sweet corn; 10 fresh basil leaves, thinly sliced; 10 fresh basil leaves, thinly sliced; 1 garlic clove, minced; 2 Tbsps heavy whipping cream; 1 liter reduced-sodium chicken broth, divided; 1 Tbsp olive oil; 1 small onion, chopped; 0 teaspoons pepper; 1 teaspoons saffron threads or 2 teaspoons ground turmeric; 0 teaspoons salt

Sweet Corn & Saffron Risotto could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $2.09 per serving, you get a hor d'oeuvre that serves 5. One serving contains 462 calories, 10g of protein, and 26g of fat. It is an affordable recipe for fans of Mediterranean food. Head to the store and pick up arborio rice, heavy whipping cream, additional chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Cut corn from cobs. In a large skillet, melt 3 tablespoons butter over medium heat; add corn, salt, pepper and 1/4 cup broth. Cook and stir for 3-5 minutes or until corn is tender.

Ingredients you will need

Butter

Pepper

Broth

Corn

Salt

Equipment you will use

Frying Pan

Remove from skillet and set aside; keep warm.

Equipment you will use

Frying Pan

In a large saucepan, heat saffron and remaining broth; keep warm.

Ingredients you will need

Saffron

Broth

Equipment you will use

Sauce Pan

In the same skillet, saute onion in oil and 3 tablespoons butter until tender.

Ingredients you will need

Butter

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

Ingredients you will need

Rice

Wine

Add warm broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (cooking time is about 20 minutes).

Ingredients you will need

Broth

Rice

Stir in the cream, reserved corn mixture and remaining butter; cook and stir until heated through.

Ingredients you will need

Butter

Cream

Corn

Sprinkle with basil.

Ingredients you will need

Basil

Serve immediately.

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

200grams

uncooked arborio rice 200grams

uncooked arborio rice 114grams

butter, divided 118milliliters

white wine or additional reduced-sodium chicken broth 4mediums

ears sweet corn 10

fresh basil leaves, thinly sliced 10

fresh basil leaves, thinly sliced 1

garlic clove, minced 2Tbsps

heavy whipping cream 1liter

reduced-sodium chicken broth, divided 1Tbsp

olive oil 1small

onion, chopped 0teaspoons

pepper 1teaspoons

saffron threads or 2 teaspoons ground turmeric 0teaspoons

salt

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Capraia Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Tenuta di Capraia Chianti Classico

Chianti Classico Tenuta di Capraia is a wine with an optimal complexity and structure. Ruby red color with violet tinges. Intense and rich aroma, vinous, fruit-driven. Pleasant cherry notes, refreshing and well-balanced with hints of integrated vivid tannin.